Chocolate Almond Sans Rival Cake Recipes

SANS RIVAL RECIPE

Steps:

• Preheat the oven to 325 degrees F. Prepare four 9-inch pans by greasing them and adding parchment paper to them. Set aside.
• In a bowl, whip the egg whites until they become frothy. Add in the cream of tartar and continue to beat. Gradually (1 to 2 tablespoons at a time) add in the sugar and continue to beat until all of the sugar is incorporated and the egg whites are shiny and form stiff peaks.
• Fold in the 1 cup of finely ground cashews and divide the meringue into the 4 pans equally. Bake in the oven for 30 minutes or until golden brown (mine were done after about 23 minutes).
• While the meringues are still warm, remove them from the pans and parchment paper because the paper can be more difficult to remove once cooled.
• When the meringues are fully cooled, line them up on top of one another to trim the edges evenly. Set aside.
• Meanwhile, prepare the French buttercream. Beat the egg yolks until they thicken and double in volume.
• Heat the sugar and water until the mixture reaches 235 degrees F (or thread stage). Keeping the mixer on high, slowly pour in the sugar mixture to the egg yolks.
• Be sure to continuously beat so that the egg yolks do not cook and be careful not to burn yourself as well. I had to make Dave come and help me during this stage (he held the mixer while I poured the sugar in).
• Once the sugar mixture is completely incorporated, continue beating on high speed for about 15 minutes, or until the mixture has reached room temperature.
• Then, keeping the mixer on high, beat in the butter one tablespoon at a time until all of the butter in mixed in. Add in the flavoring of your choice and let set in the refrigerator for at least 1 hour.
• To assemble, place a meringue layer down on a plate or cake board and spread a thin layer of buttercream on top. Add a second meringue layer on top of that and repeat until all of the layers are stacked and lightly frosted.
• Finish by frosting the sides and top of the cake and by adding the rest of the chopped cashews around the sides for decoration.
• Slice, serve, and enjoy!

SANS RIVAL

Steps:

• To make the meringue, start by beating the egg whites until soft peaks form, then gradually add the sugar, and after each addition, beat well to incorporate. Now, beat the egg whites until they become very stiff. Finally, fold in the cashew nuts and vanilla.
• Thinly spread the meringue on three greased and floured 18x15-inch (45x38 cm) baking trays. Bake in a 300°F (150°C) oven for 20 minutes or until golden brown. While still hot, transfer the meringues out of the baking sheets on a flat surface to cool.
• For the French buttercream, first, boil the sugar and water until a syrup-like consistency, and separately, beat the egg yolks well until thick.
• Pour the still-hot sugar syrup in thin streams into a bowl with egg yolks while beating continuously, and then leave to cool.
• Cream the butter and add the egg yolk mixture and rum; mix until well blended.
• Assemble the cake by coating each meringue layer with cream and then stacking them. Spread the cream on top and the sides of the assembled cake and sprinkle with chopped cashew nuts. Leave to chill before serving.

THE BEST SANS RIVAL CAKE

Steps:

• Preheat your oven to 320F. Line a cookie sheet with parchment paper, lightly grease and set aside. See notes.
• Using a stand mixer fitted with the whisk attachment (or a handheld electric mixer), whisk 10 egg whites on medium high speed until foamy.
• Add ¾ teaspoon cream of tartar and continue whisking until soft peaks.
• Gradually (about a teaspoon at a time) add the 1 cup sugar until stiff peaks form.
• Remove the bowl from the mixer and gently fold your 1 cup toasted cashews.
• Transfer your meringue to a piping bag and pipe 4 rectangles onto your prepared cookie sheet/s. Space out evenly, at least 2 inches apart, and smoothen the tops. See notes.
• Bake for 30-40 minutes or until the top turns a light golden brown. Once that happens, turn the oven off but leave the meringue in the oven with the door closed for another 20 minutes.
• Take the meringue out of the oven and leave on the cookie sheet until it's cool enough to handle (don't leave on the pan for too long or they will become too brittle and break).
• Carefully peel the meringue off the parchment and trim the sides if needed so they're even. Cool completely before assembly.
• While your cookies are baking, you can work on your buttercream. Start by boiling water in a large pot, then bringing it to a simmer.
• In a large stainless steel bowl (I like using the bowl of my stand mixer), whisk 10 egg yolks, ⅔ cup + 2 tsp granulated sugar, 1 tbsp vanilla extract and a pinch salt until combined.
• Place bowl over simmering water and constantly stir and scrape the sides so the egg yolks don't scramble. You need this egg sugar mixture to reach 155F/68C to make sure the yolks are cooked through.
• When it's ready, transfer the bowl to your stand mixer fitted with the whisk attachment and whisk at high speed until it's light and smooth (6-8 minutes). If you touch the bottom of your bowl it should not be hot anymore.
• With the mixer still on, start adding your butter one piece at a time and continue whisking until your buttercream is thick and creamy.
• If you're not using the buttercream right away, transfer to an airtight container and refrigerate. You'll need to re-whip before using.
• Place one meringue layer on a cake stand or platter or turntable and spread about ¼ of your buttercream evenly on it.
• Sprinkle with toasted cashews and continue to do the same thing for the rest of your layers. For your last one, make sure to put the smooth side up so your cake looks nice and even on top.
• Then you can go decorate! Frost your entire cake with buttercream and slap on the rest of your cashews on the sides or tops or both.
• Refrigerate for at least 2 hours to allow the cake to set. Leave on the counter at room temperature for about 10 minutes before serving. Enjoy!

SANS RIVAL CAKE

Steps:

• Almond Pistachio Dacquoise
• Preheat oven to moderate 160°C.
• Draw 9" circles on parchment paperl.
• In a really large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.). Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form. (about 7-10 mins.)
• Fold in nuts, reserving enough to use for decoration.
• Divide meringue into four equal parts. Spread over the drawn out circles, evenly to edges. If doing batches, use fresh parchment paper and cooled pans for each batch. {I divided it oven 5 circles}
• Bake in preheated oven for 30 minutes, or until golden brown.{Mine took almost 45-50 minutes as I baked 2 at a time} Remove the meringue from the baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled.
• French Vanilla Buttercream
• Put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and are a lemon yellow.
• Put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down only until all the sugar is dissolved and the syrup reaches 235°F/112°C (or thread stage).
• With the mixer on high, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is ROOM TEMPERATURE (about 15 mins). Still on high, beat in the soft, room temperature butter a tablespoon at a time. Add flavoring after you beat in the butter. Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.
• Sans Rival Assembly
• Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and sides. Decorate with reserved nuts.
• Refrigerate until ready to serve. It is easier to cut cold. Refrigerate until ready to serve. It is easier to cut cold. {May freeze.}

CHOCOLATE-ALMOND SANS RIVAL CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line four 9x9-inch cake pans with parchment paper. Butter and flour the sides of the pans thoroughly.
• Beat egg whites in a large glass mixing bowl until foamy, about 2 minutes. Sprinkle with cream of tartar. Gradually add sugar, a few tablespoons at a time. Continue mixing until stiff, shiny peaks form, 7 to 10 minutes.
• Fold in almonds and cocoa. Divide meringue evenly into the four pans and spread to touch the edges.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove meringue from the pans and peel of parchment paper while still hot.
• Beat egg yolks on high speed until they double in size and are lemon yellow.
• Combine sugar and water in a heavy pan and cook over medium heat, stirring the sides down only, until all the sugar is dissolved and the syrup reaches 235 degrees F/112 degrees C (or thread stage).
• With the mixer on high speed, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is at room temperature, about 15 minutes. Beat in the soft, room temperature butter, 1 tablespoon at a time, on high speed. Add melted chocolate and almond extract.
• Refrigerate for at least 1 hour. Whip smooth before use.
• Assembly: Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and sides.